Chocolate Cherry Chip Cake |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 48 |
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The batter is thin, but don't worry-this cake is delicious! A very moist, rich cake. Ingredients:
2 cups all-purpose flour |
2 cups white sugar |
3/4 cup unsweetened cocoa powder |
2 teaspoons baking soda |
1 teaspoon baking powder |
1/2 teaspoon salt |
2 eggs |
1 cup strong brewed coffee |
1 cup milk |
1/2 cup vegetable oil |
2 teaspoons vanilla extract |
1 (10 ounce) jar maraschino cherries, drained |
2 cups miniature semisweet chocolate chips |
1/2 cup butter, softened |
4 cups confectioners' sugar |
1/2 teaspoon salt |
2 tablespoons vanilla extract |
4 tablespoons milk |
Directions:
1. Preheat oven to 350 degrees F.
2. Place a piece of parchment paper on the bottom of a 9 X 13 inch pan.
3. Grease and flour the pan.
4. In a large bowl, mix flour, sugar, cocoa, baking powder, soda and salt.
5. Add eggs, coffee, milk, oil and vanilla. Beat until smooth (batter will be thin).
6. Fold in cherries and chocolate chips.
7. Pour batter into 9x13 inch pan.
8. Bake at 350 degrees F for 35 minutes or until toothpick inserted into middle comes out clean.
9. It's best to leave it in the pan, because the chips and the cherries sort of sink to the bottom and solidify and may stick. (If you want to take it out of the pan, you are safe if you use the parchment paper as suggested in step #2~!).
10. For the frosting:
11. In a large bowl, combine butter, confectioners sugar, 1/2 teaspoon salt and vanilla.
12. Cream with an electric mixer.
13. Add milk by the tablespoon until frosting is smooth.
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